We’re in the dog days of the summer and zucchini is everywhere. The neighborhood gardens, farmers’ markets and local grocery stores are all working double-time shelling out the summer beauties.
Hey, I high-five summer for that because my soul belongs to zucchini in the summer. Yes, I literally jump around my back yard high-fiving the air.
(I don’t do that actually.)
(But I should.)
Anyway, you can really do just about anything with zucchini, and while they’re at their prime during these summer months, take advantage.
I always think about making baked zucchini boats, but distraction takes its lethal hold and I’m a goner.
NOT TONIGHT BABY.
After a few colorful finds at the farmer’s market this morning, the idea surfaced once more and I obeyed. Oh mama, did I obey.
* 6 yellow or green zucchinis, sliced lengthwise and seeds scooped out
* 1/2 yellow onion, finely diced
* 3 cloves garlic, minced
* 1 pound ground turkey
* 1/4 cup yellow raisins
* 1 tsp ground cumin
* 1 tsp ground cinnamon
* 1 tsp ground coriander
* pinch of crushed red pepper flakes
* 1/3 cup almonds, chopped and toasted
* 2 Tbs. extra-virgin olive oil
* 4 tomatoes, 2 roughly chopped, 2 pulsed in a food processor
* 1/4 cup parsley, chopped
* coarse salt and freshly ground pepper
Preheat the oven to 350.
Bring the oil to a medium-high heat in a skillet. Add the onion and garlic and cook until they start to soften, 6 minutes. Add the ground turkey and stir to combine. Season with salt and pepper, cumin, cinnamon, coriander, and crushed red pepper. Cook for 6 more minutes. Toss in the chopped tomato, raisins, almonds and parsley. Cook another minute or two.
Heat the pulsed tomato with 1 clove of minced garlic and a Tbs. extra-virgin olive oil in a small saucepan. Season with salt and pepper.
Spoon the tomato sauce along the bottom of a baking dish.
Stuff each zucchini boat with the turkey mixture and place on the tomato sauce in the baking dish. Cover and bake 30 minutes, then 10 more minutes uncovered.